At some point, eating at the many chain restaurants with the best fried shrimp just doesn't cut it anymore, especially if you're obsessed with crunch. Lots of places pull off that compelling ...

These are what seem to be the original “coconut shrimp,” as noted in Vic Bergeron’s 1968 cookbook, “Trader Vic’s Pacific Island Cookbook.” But instead of coconut, the shrimp are coated in crushed rice ...